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How to Make Chicken Stock
Learn how to make chicken stock and save money from the store bought version. This is much better and packed with a ton of flavor. You will love it!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Simmer
3
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Mixes and Seasonings
Cuisine:
American
Servings:
2
quarts
Calories:
883
kcal
Author:
Carrie Barnard
Ingredients
1
entire cooked or raw chicken
3-4
carrots carrots
1
large onion
4-5
stalks of celery
1
tsp.
salt
½
tsp.
pepper
4
bulbs crushed garlic
Instructions
Place your chicken in a large pot with vegetables, and enough water to completely cover -at least 4 quarts.
Bring to a boil and skim foam off the top as it cooks, reduce to a simmer. Cook chicken for an hour.
If using a whole chicken- Take chicken out pot, remove meat for other recipes.
Return bones and skin to pot and simmer for 3-4 hours, skimming the top as needed.
Turn off heat, skim off the fat, strain broth through a sieve or cheesecloth to remove small particles. Allow to cool.
Place in an airtight container or freezer bag to store.
Chicken stock can be stored in refrigerator up to 3 days or in freezer for up to 3 months.
This recipe Yields about 2 quarts.
Notes
Recipe yields 2 quarts (64 oz.).
Nutrition
Calories:
883
kcal
|
Carbohydrates:
15
g
|
Protein:
72
g
|
Fat:
58
g
|
Saturated Fat:
16
g
|
Cholesterol:
286
mg
|
Sodium:
1294
mg
|
Potassium:
1114
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
15855
IU
|
Vitamin C:
16
mg
|
Calcium:
90
mg
|
Iron:
4
mg